Serves: 10

• Ingredients

3/4 cup sugar
1/4 cup all purpose flour
1 tablespoon grated lemon rind
4 cups sliced peeled apples
10 ounces fresh or frozen blueberries
10 ounces fresh or frozen raspberries
2 cups fresh or frozen cranberries
Topping:
1 1/2 cups quick cooking rolled oats
3/4 cup packed brown sugar
1/4 cup flour
1 teaspoon cinnamon
1/4 cup melted butter

• preparation

Preheat oven to 375 degrees.
In a large bowl, stir together sugar, flour and lemon rind.
Add apples, blueberries, raspberries, and cranberries, stirring gently to combine.
Spoon into 13 by 9-inch baking dish.
TOPPING:
In a small bowl, stir together oats, sugar, flour and cinnamon.
Drizzle with butter and toss.
Spoon over fruit.
Bake in until filling is bubbly and topping is golden brown.
Serve warm or at room temperature.

Serves: 10

• Ingredients

Topping:
1 1/4 cups quick cooking rolled oats
1 cup packed dark brown sugar
3/4 cup flour
1 teaspoon ground cinnamon
1 teaspoon ground cardamon
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup sliced almonds
4 pounds tart apples, peeled, quartered, cored and sliced
3 cups cranberries
2/3 cup granulated sugar
1 tablespoon flour
vanilla ice cream

• preparation

Preheat oven to 375 degrees.
Butter a 13-by-9-by-2 inch baking dish or a 3-quart baking dish, 2-inch deep. In a bowl, combine the oats, brown sugar, flour, 1/2 teaspoon cinnamon, 1/2 teaspoon cardamon, and salt.
Add butter and mix all ingredients until crumbly. Mix in the almonds. In a large bowl, combine apples, cranberries and granulated sugar. Mix in 1 tablespoon flour and remaining cinnamon and cardamon. Mix well. Transfer to the prepared dish.
Spread the oat mixture evenly over fruit. Bake until the topping is golden brown and the apples are tender, about 50 minutes.
Serve warm or at room temperature with ice cream.

Serves: 6

• Ingredients

For sauce:
2 cups cranberries
1 cup sugar
1 cup water
3 tablespoons kirsch

For strudel:
1/4 cup raisins
1 1/2 tablespoons kirsch
3 medium granny smith apples, peeled, cored, cut 1/3-inch pieces
1/2 cup + 3 tablespoons gingersnap cookie crumbs
1/2 cup sugar
1/2 cup unsalted butter, melted
9 sheets phyllo
powdered sugar

• preparation

Sauce:
Combine Cranberries, sugar, water and kirsch in heavy medium saucepan.
Bring to boil, stirring until sugar dissolves.
Reduce heat and cook until most berries burst, about 10 minutes.
Cool slightly. Transfer to processor and purée.
Strudel:
Combine raisins and kirsch in small bowl. Let stand 1 hour.
Preheat oven to 375 degrees.
Combine apples, 1/2 cup crumbs, sugar and raisin mixture in bowl.
Brush large baking sheet with some of melted butter.
Place 1 phyllo sheet on work surface with 1 long side parallel to edge of work surface.
Sprinkle 1 teaspoon of cookie crumbs over.
Top with second phyllo.
Brush with butter, sprinkle with 1 teaspoon of crumbs.
Repeat with remaining phyllo sheets, melted butter and gingersnap crumbs.
Spoon apple mixture in 3-inch wide log along 1 long side of phyllo,
leaving 2-inch border at long and short edges.
Fold bottom long side over filling, then fold in short sides and roll up jelly roll style.
Transfer strudel to baking sheet, seam side down. Brush top with butter.
Bake strudel 15 minutes. Brush with remaining butter.
Bake until golden, about 30 minutes more.
Cool on baking sheet. Lightly sift powdered sugar over.
Cut into portions. Arrange on serving plates.
Spoon sauce around strudel.

Serves: 8

Rich toffee sauce adds lavishness to this tart autumn-fruit crisp.

• Ingredients

Toffee Sauce:
1/4 cup water
1 cup granulated sugar
1 tablespoon butter
3/4 cup whipping cream
1/2 teaspoon pure vanilla extract

Apple Crisp:
8 cups peeled and sliced apples
1 1/2 cups fresh or frozen whole cranberries, cut in half
3/4 cup brown sugar
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1 1/2 cups quick-cooking rolled oats
6 tablespoons melted butter

• preparation

1. For toffee sauce; measure water into a heavy-bottomed medium saucepan. Add sugar and butter; do not stir! Measure out whipping cream, set near the stove along with vanilla.
2. Place saucepan over medium-high heat and bring to a boil without stirring. Let bubble briskly for 5 to 7 minutes or until the sugar begins to change color. Swirl pan gently on the unit until the color becomes deeply golden. Avert your face (as hot steam rapidly rises) and near the side of the pan, pour in whipping cream. Stir with a wooden spoon until smooth. Slide pan off heat; stir in vanilla. Cool until lukewarm before pouring into a container; sauce thickens as it cools. (Once cooled, sauce can be covered and refrigerated for up to a week.) Warm sauce in a small saucepan or briefly in the microwave before serving.
3. For crisp, evenly spread fruit in a 9 x 13-inch baking dish or pan. Stir brown sugar with flour and cinnamon; mix in oats. Pour in butter; stir until crumbs form and topping is evenly moistened. Spread over fruit.
Bake in preheated 350ºF (180ºC) oven 40 minutes, or until fruit is soft when tested with a skewer. Crisp is delicious warm or at room temperature. (If made ahead, cool, cover and refrigerate for up to 2 days. Warm, uncovered, in a 350ºF (180ºC) oven for 15 to 20 minutes before serving.)
To serve, pour about 1 tablespoon of toffee syrup onto each serving plate, cover with a portion of the crisp and drizzle a bit more sauce overtop.

Serves: 8

• Ingredients

1 cup flour
1/2 cup packed golden brown sugar
1/3 cup oatmeal (not instant)
3/4 teaspoon cinnamon
1/2 cup chilled unsalted butter, cut into small pieces
4 large Granny Smith apples, peeled, cut into pieces
1 16-ounce can whole cranberry sauce
3/4 cup sugar
1 teaspoon cornstarch
1 9-inch deep dish frozen pie shell, unthawed

• preparation

Preheat oven to 350 degrees.
For topping:
Mix first 4 ingredients. Add butter, mix until mixture resembles coarse cornmeal.
For filling:
Place baking sheet in oven. Toss apples, cranberry sauce, sugar and cornstarch until well blended.
Transfer apple-cranberry filling to frozen pie shell, mounding in centre.
Sprinkle topping over pie. Set pie on baking sheet in oven. Bake until apples are tender, juices bubble thickly and crust is golden, about 1 hour 10 minutes.
Serve warm with whipped cream or vanilla ice cream.

Serves: 8

• Ingredients

1/2 cup fresh cranberries
1/2 cup dried cranberries
1 tablespoon cornstarch
3 large ripe pears
1/2 cup butter
1 cup white sugar
1 teaspoon finely grated orange peel
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
6 sheets phyllo pastry
icing sugar

• preparation

Toss fresh cranberries with cornstarch. Reserve.
Peel pears; core and chop into bite-size pieces.
Melt two tablespoons of the butter in a heavy skillet over high heat. Add pears and toss to coat in butter. Sprinkle with sugar and add fresh cranberries. Cook, tossing, until pears are golden and cranberries are beginning to split.
Stir in dried cranberries, orange peel, ginger and cinnamon. Cool to room temperature.
Melt remaining butter. Spread a sheet of phyllo on counter and brush evenly with butter. Add remaining layers, brushing liberally with butter between each layer. Leaving a 1-inch border along one of the short sides of the pastry and at top and bottom, spoon the pear mixture in a band down the side of the phyllo.
Fold over the edge and roll to encase fruit. Brush all edges with additional butter and press together to fully encase fruit.
Turn phyllo bundle so that the seam side faces down on a foil-lined, rimmed baking sheet. Brush remaining butter over top.
Preheat oven to 400 degrees. Slice three vent holes in strudel using a sharp knife. Bake for 20 minutes or until golden .
Cool pan on a rack. Sprinkle with icing sugar. Serve sliced at room temperature or warm.

Serves: 8

• Ingredients

Crust:
1 cup Graham cracker crumb
1/4 cup sugar
2 tablespoons melted butter
1 teaspoon cocoa

1/2 cup semi-sweet chocolate chips
2 cups whipping cream
6 ounces white chocolate, chopped
1 teaspoon grated orange peel
1 cup whole berry cranberry sauce

• preparation

Crust:
Preheat oven to 350 degrees.
Combine first 4 ingredients. Place in a food processor until fine. Press on bottom and sides of a greased 9 inch pie plate.
Bake for 10 minutes. Set aside to cool.
In a mixing bowl, combine chocolate chips and 2 tablespoons cream.
Microwave to melt chocolate or heat over medium heat to melt. Spread chocolate mixture in bottom of pie crust.
Refrigerate until chocolate is set.
Melt white chocolate with 1/4 cup of the cream in microwave or over low heat. Stir until smooth. Refrigerate to cool.
Beat remaining cream in an electric mixer until stiff peaks form. Fold 1 cup of the whipped cream into white chocolate mixture until blended.
Fold remaining cream and orange peel into mixture; blend well. Spoon of the whipped cream mixture over chocolate mixture. stir cranberry sauce by spoonfuls over whipped cream to swirl.
Repeat with another of the whipped cream to swirl. Repeat with another of the whipped cream mixture and remaining cranberry sauce.
Spoon or pipe remaining of the whipped cream mixture around edge of pie.
Refrigerate for 6 hours or until firm.

Serves: 24

Mince pies can be made ahead, frozen and reheated as required.
Fruit mince will keep for months in an airtight container in refrigerator. The flavors will intensify the longer it is left before using.

• Ingredients

300g (2 cups) plain flour
1/4 tsp baking powder
6 1/2 oz 185g unsalted butter, chopped
55g (1/4 cup) sugar, plus extra for sprinkling
2 egg yolks
1-2 tbsp lemon juice
1 egg white, whisked

for the cranberry studded mince- makes about 600ml / 2½ cups

2 oz - 60 ml brandy, rum or ruby port
2 1/2 oz - 75 grams soft dark brown sugar
11 oz - 300 grams cranberries, chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
3 oz - 75 grams currants
3 oz - 75 grams raisins
1 oz -30 grams dried cranberries
finely grated zest and juice of 1 clementine
2 tbsp brandy
3 drops almond extract
½ teaspoon vanilla extract
2 tablespoons honey

• preparation

Preheat oven to 375 F - 190°C .
Sift flour and baking powder into a bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir in the sugar. Add egg yolks and enough lemon juice to bring ingredients together to form a dough.
Knead dough gently on a lightly floured surface until smooth. Halve, wrap in plastic wrap and chill for at least 30 minutes. Roll out one pastry half between 2 sheets of baking paper until 1/4 inch or less, 3-5mm thick. Using a 2 1/2 inch (6.5cm) fluted round cutter, cut out 12 rounds, reserving leftover pastry. Place rounds into one of the prepared pans. Spoon 2 teaspoons of fruit mince into each. Repeat with second pastry half and fruit mince.
Re-roll scraps of pastry and cut into small stars. Top each pie with a star. Brush with egg white and sprinkle with extra sugar. Bake for 20-25 minutes or until golden. Leave to cool completely in pans. Serve warm or at room temperature.

Make the mince fruit in advance.
In a large pan, dissolve the sugar in the brandy, rum or ruby port over a gentle heat. Add the chopped cranberries and stir. Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine. Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan.
Remove from the heat and allow to cool a little. Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste.

Serves: 8

• Ingredients

9 sheets phyllo
1/2 cup melted butter
1/3 cup sugar

Filling:
3 cups cranberries
4 pears, peeled, cored and diced
1 cup golden raisins
1 cup sugar
1/2 cup orange juice
1 teaspoon cornstarch
1 teaspoon grated orange rind

For garnish:
mint leaves, phyllo flowers and frosted cranberries

• preparation

Filling:
Set aside 1/4 cup of the cranberries for garnish. Combine cranberries, pears, raisins, sugar and orange juice. Bring to boil; cook, covered, over medium heat, stirring occasionally, until pears are almost tender and cranberries pop.
Combine cornstarch with 1 tablespoon cold water; stir into fruit mixture. Cook for about 1 minute. or until thickened. Remove from heat; stir in orange rind. Let cool.
Arrange 1 sheet phyllo on work surface. Brush lightly with butter. Place in lightly butter 10-inch tart pan with removable bottom, letting excess hang over edge. Sprinkle with 2 teaspoons of the sugar. Brush second sheet with butter, place on first, rotating a quarter turn. Sprinkle with another 2 teaspoons sugar. Layer with 2 more sheets, brushing each sheet with butter, sprinkling with sugar and rotating so not aligned with layers below.
Spread filling over phyllo crust. Fold pastry edges over top. Layer remaining phyllo on top, rotating, buttering and sprinkling with sugar. Gently fold top pastry under bottom. Using knife, cut vents in top of pastry. (Tart can be prepared up to this point and refrigerated covered for up to 4 hours).
Bake in 400 degree oven 30-35 minutes until pastry is crisp and golden. Remove from oven; let stand for 10 minutes in pan on rack. Remove from pan; slide onto serving platter. Garnish: top with phyllo flowers. Scatter frosted cranberries on top and around side. Top with orange rind, and mint. Serve warm.
For garnish: Phyllo flowers: Arrange 2 stacks of phyllo pastry on work surface. cut out six 4-inch circles; wet center of 1 circle with water; top with second circle. Pinch centers together to make flower shapes. Spray with non-stick cooking spray; place in small muffin cups. Sprinkle with 1/2 teaspoons sugar. Repeat with remaining circles. Bake in 400 degree oven until golden.
Frosted Cranberries: In bowl, lightly beat 1 egg white until frothy. Pour 1/4 cup sugar in shallow bowl. Dip reserved cranberries, a few at a time, in egg white; remove with slotted spoon. Roll in sugar until coated. Place on paper towel; let dry at room temperature for 1 hour.

Serves: 8

• Ingredients

1 (12-ounce) package cranberries
1 1/2 cups apple juice
3/4 cup white sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
10 cups sliced peeled apples

Topping:
1 1/2 cups flour
1/3 cup white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter, cubed
2/3 cup milk

• preparation

Preheat oven to 400 degrees.
In heavy saucepan, bring cranberries, apple juice, sugar, cornstarch, cinnamon and nutmeg to boil over medium heat; cook, stirring, until thickened.
Spoon into 13 x 9-inch baking dish. Arrange apples over cranberry mixture, overlapping to fit.
Bake for 15 minutes.
Topping:
Combine flour, all but 1 tablespoon of the sugar, baking powder and salt. Cut in butter until in coarse crumbs. Drizzle with milk, stirring until in pebble-size chunks. Drop by spoonfuls onto apples.
Sprinkle with remaining sugar. Bake for 45 minutes or until golden brown.
Note:
Apples that hold their shape well in this recipe . Golden Delicious, Idared, Mutsu (Crispin)and Northern Spy.

Serves: 8

• Ingredients

For the Crust

Nonstick cooking spray or vegetable oil, for pan

1 cup toasted pecans (3 1/2 ounces)
3/4 cup sugar
1 1/2 cups unbleached all-purpose flour
1 teaspoon kosher salt (we use Diamond Crystal)
9 tablespoons unsalted butter, melted and cooled

For the Filling

8 ounces fresh or frozen cranberries (2 cups)
2 ounces dried apple rings, coarsely chopped (1 cup)
5 ounces pitted Medjool dates (12), coarsely chopped (1 cup)
2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh juice
1/2 cup sugar
1/2 teaspoon kosher salt (we use Diamond Crystal)
3/4 teaspoon ground allspice

• preparation

Prep pan:
Coat the bottom and sides of an 8-by-8-inch cake pan with nonstick cooking spray. Line the bottom and two sides with parchment, leaving a 2-inch overhang; spray parchment.

Make crust:
In a food processor, pulse the toasted pecans until finely chopped. Add sugar, flour, and salt and pulse to thoroughly combine. Add butter and pulse until mixture resembles the texture of crumbly wet sand but holds together when squeezed between your fingers.

Form crust in pan and chill:
Firmly pack 2 1/2 cups of the mixture evenly on the bottom and 1-inch up the sides of the prepared pan. Chill crust until firm, about 30 minutes in the refrigerator or 10 minutes in the freezer. Refrigerate remaining mixture until ready to use.

Preheat oven and bake crust:
Preheat oven to 350˚F. Prick bottom of the chilled crust at 1-inch intervals with a fork. Bake until set and darkened slightly, 22 to 23 minutes.

Make filling:
While the crust bakes, combine all filling ingredients in a saucepan with 1/2 cup water. Bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the cranberries burst and the mixture thickens to a sticky, jam-like consistency, 7 to 9 minutes.

Spread filling over crust; add remaining crust on top:
Pour hot fruit mixture over warm crust and spread evenly to edges with an offset spatula. Squeeze remaining pecan crust mixture between your fingers to form clumps and sprinkle evenly over fruit mixture.

Bake, cool, and cut into bars:
Bake until fragrant and crumble topping turns golden brown, 35 to 40 minutes. Let cool completely in pan set on a wire rack. Run a knife between the crust and pan along the two sides without parchment. Use parchment overhangs to transfer to a cutting board and cut into bars to serve.

Storing Cran-Apple Bars
The bars can be stored in an airtight container in the refrigerator for up to 3 days.

Serves: 7

• Ingredients

6 squares white chocolate, coarsely chopped
1-7 ounce package sweetened dried cranberries

• preparation

Place chocolate in a microwave-safe bowl. Heat at Medium for 3 minutes or until chocolate is partially melted.
Remove from heat and stir until completely melted. Stir in cranberries.
Drop small spoonfuls of mixture on a foil or waxpaper-lined baking sheet.
Refrigerate until firm, about 15 minutes.
Wrap and store in refrigerator for up to two weeks.

Serves: 8

• Ingredients

1 cup flour
1/4 cup salad oil
2 eggs
2 egg yolks
1 1/2 cups milk
1/4 cup unsalted butter

Cranberry Filling
2 cups cranberries
1 1/2 cups sugar
1/2 cup water
2 tablespoons Cointreau
1 tablespoon grated orange rind

For Custard:
1 cup light cream
1/4 cup sugar
4 egg yolks, well beaten
1 teaspoon vanilla

• preparation

Crêpes:
In a medium bowl, combine flour, oil, eggs, egg yolks, and 1/2 cup milk, beating until blended and smooth. Add remaining milk, whisking until batter is smooth. Strain batter into a clean bowl. Refrigerate, covered, for 2 hours or longer.
Melt the butter over low heat, and mix into the crepe batter.
Heat a 7-inch non-stick skillet until a drop of water sizzles and rolls off. Pour in 2 tablespoons of batter, rotating pan to cover bottom of skillet evenly.
Cook until lightly browned. Turn; brown slightly. Cool on rack. Stack crêpes.
Crêpes may be made ahead and refrigerated.
Filling:
In saucepan, bring cranberries, sugar and water to boil; reduce heat and boil gently, stirring often, for 5 minutes or until skin pops. Stir in liqueur and orange rind; let cool.
Custard:
In top of double boiler or heavy saucepan; stir together cream, sugar and egg yolks; cook over medium-low heat, stirring constantly, for 10 minutes or until smooth and thickened enough to coat back of spoon. stir in vanilla; let cool.
Spoon about 1 tablespoon filling onto each crêpe; top with heaping tablespoon custard.
Roll up loosely, tucking in ends; place on serving plate. Drizzle with a little more filling.

Serves: 12

• Ingredients

1 1/2 cups fine vanilla wafer crumbs
3/4 cup sugar
1/3 cup butter, melted
5 eggs
1/4 cup orange juice
1/4 cup dark rum
1 envelop unflavored gelatin
3 8-ounce packages cream cheese (light or regular)
2 teaspoons vanilla
1/4 teaspoon nutmeg
1/4 cup cranberry sauce

• preparation

Combine crumbs and 1/4 cup sugar. Blend well with a fork. Stir in butter. Press evenly into bottom and partway up sides of a 9-inch springform pan. Refrigerate.
Separate 3 eggs, placing whites into a clean large bowl and yolks in a small dish.
Pour orange juice and rum into a heavy bottomed saucepan. Sprinkle gelatin over top. Let stand to soften, about 5 minutes.
Whisk in remaining 1/2 cup sugar, 2 whole eggs and 3 egg yolks.
Stir constantly over medium low heat until sugar dissolves and mixture thickens a little. Remove from heat. Beat cream cheese until smooth.
Beating at high speed, gradually add orange mixture, about ½ cup at a time, until smooth. Beat in vanilla and nutmeg. Beat remaining egg whites until they hold soft peaks.
Place egg whites on top of cheese mixture. Gently fold together, until no lumps of egg white remain.
Pour into chilled shell. Break up cranberry sauce. Dot sauce on surface of cheesecake, then swirl slightly by drawing knife in gentle circles through the sauce.
Refrigerate until set, at least 4 hours. Cheesecake will keep well for 2 days.

Serves: 5

• Ingredients

1 3-ounce package raspberry Jello
1 cup boiling water
1 14-ounce can whole cranberries
1 teaspoon lemon juice
1 teaspoon orange juice
1/2 cup chopped walnuts
1 cup melon balls

• preparation

Combine Jello and water.
Blend well to dissolve. Stir in remaining ingredients. Pour into a decorative mold.
Refrigerate to set.

Serves: 6

• Ingredients

Batter
2 cups (8 7/8 ounces) all-purpose flour
1/3 cup (2 3/8 ounces) sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1/4 cup (1 3/4 ounces) vegetable oil
3/4 cup (6 ounces) milk
1/4 cup (2 ounces) orange juice
1/8 teaspoon orange oil OR 1/2 teaspoon grated orange peel
1 cup (4 1/4 ounces) dried sweetened cranberries, or coarsely chopped fresh or frozen cranberries (for a slightly "tarter" muffin)
Topping
1/4 cup (7/8 ounce) finely chopped walnuts or pecans
1/4 cup (1 3/4 ounces) brown sugar, dark or light, firmly packed
1/2 teaspoon cinnamon

• preparation

Batter:
In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt.
In a separate bowl, or in a large measuring cup, whisk together the egg, oil, milk, orange juice, and orange oil or peel. Gently and thoroughly mix the wet ingredients into the dry ingredients.
Using a muffin or cookie scoop, or a 1/4-cup measure, pour the batter into 12 lightly greased muffin cups, filling them about 3/4 full. Topping:
Combine all of the topping ingredients. Sprinkle a scant 1 tablespoon of topping over the batter in each muffin cup.
Baking:
Bake the muffins in a preheated 400¡F oven for 20 minutes, or until they're nicely domed and a cake tester inserted into the center of one comes out clean.
Remove the muffins from the oven, and run a knife around the edge of each one to separate it from the pan.
Carefully tilt each muffin in its cup so steam doesn't collect underneath as they cool.
After about 5 minutes, transfer them to a rack to cool completely

Serves: 12

• Ingredients

9 sheets phyllo
1/2 cup melted butter
1/3 cup sugar

Filling:
3 cups cranberries
4 pears, peeled, cored and diced
1 cup golden raisins
1 cup sugar
1/2 cup orange juice
1 teaspoon cornstarch
1 teaspoon grated orange rind

For garnish:
phyllo flowers and frosted cranberries

• preparation

Filling:
Set aside 1/4 cup of the cranberries for garnish. Combine cranberries, pears, raisins, sugar and orange juice. Bring to boil; cook, covered, over medium heat, stirring occasionally, until pears are almost tender and cranberries pop.
Combine cornstarch with 1 tablespoon cold water; stir into fruit mixture. Cook for about 1 minute. or until thickened. Remove from heat; stir in orange rind. Let cool.
Arrange 1 sheet phyllo on work surface. Brush lightly with butter.
Place in lightly butter 10-inch tart pan with removable bottom, letting excess hang over edge. Sprinkle with 2 teaspoons of the sugar. Brush second sheet with butter, place on first, rotating a quarter turn.
Sprinkle with another 2 teaspoons sugar.
Layer with 2 more sheets, brushing each sheet with butter, sprinkling with sugar and rotating so not aligned with layers below.
Spread filing over phyllo crust. Fold pastry edges over top.
Layer remaining phyllo on top, rotating, buttering and sprinkling with sugar.
Gently fold top pastry under bottom.
Using knife, cut vents in top of pastry.
Tart can be prepared up to this point and refrigerated covered for up to 4 hours.
Bake in 400 degree oven 30-35 minutes until pastry is crisp and golden. Remove from oven; let stand for 10 minutes in pan on rack.
Remove from pan; slide onto serving platter.
Garnish:
Top with phyllo flowers. Scatter Frosted Cranberries on top and around side.
Top with orange rind, and mint (if using) Serve warm. For garnish: Phyllo flowers:
Arrange 2 stacks of phyllo pastry on work surface. cut out six-4 inch circles; wet center of 1 circle with water; top with second circle. Pinch centres together to make flower shapes. Spray with non-stick cooking spray; place in small muffin cups.
Sprinkle with 1/2 teaspoons sugar.
Repeat with remaining circles.
Bake in 400 degree oven until golden.
Frosted Cranberries:
In bowl, lightly beat 1 egg white until frothy. Pour 1/4 cup sugar in shallow bowl. Dip reserved cranberries, a few at a time, in egg white; remove with slotted spoon.
Roll in sugar until coated. Place on paper towel; let dry at room temperature for 1 hour.

Serves: 12

• Ingredients

3 eggs
3/4 cup sugar
1/2 cup melted butter, cooled
2 teaspoons vanilla
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup chopped dried cranberries
1/2 cup shelled pistachios

• preparation

Preheat oven to 350 degrees.
In a large bowl, beat eggs and sugar; gradually add butter and vanilla.
Mix together flour, baking powder, and salt; stir into egg mixture to make soft sticky dough. Add cranberries and pistachios; mix with spoon, then with floured hands, until dough is smooth and fruit and nuts are evenly distributed.
Turn dough onto a floured surface and press into ball. Divide in half; shape each into 7-inch log.
Flatten to 4 inches wide with slightly rounded edges. Place logs about 4 inches apart on greased large baking sheet.
Bake for about 20 minutes or until firm to touch. Let cool for 10 minutes on baking sheet.
Transfer logs to cutting board; with sharp knife, cut on slight diagonal into 3/4 inch slices.
Arrange slices upright, about 3/4 inch apart on baking sheet. Reduce oven temperature to 300 degrees.
Bake slices for 20 to 25 minutes, or until firm and dry.
Let cool. (may be stored in airtight containers for 4 days.)

Serves: 12

Delicious, tender, buttery shortbread.

When storing a log of cookie dough in the fridge or freezer, put it in a plastic tube or the empty paper towel roll that you've cut down the middle. It helps to keep the round shape and prevents the flat side you might get after it rests for awhile.

• Ingredients

1 cup butter, room temperature
1 cup icing sugar, sifted
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
1/2 cup dried cranberries

• preparation

With an electric or stand mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in cranberries
Divide dough in half; place each half on a sheet of foil plastic wrap. Gently roll each into a 1 1/2-inch-diameter log. It will be about 12 inches long. Wrap tightly in the plastic wrap, and refrigerate until firm, 1 to 1 1/2 hours.
Preheat oven to 350 degrees. Unwrap logs; with a serrated knife, slice dough 1/4 inch thick Arrange slices, about 1 inch apart, on baking sheets.
Bake until lightly golden around the edges, 6 to 8 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

Serves: 8

• Ingredients

2 cups cranberries
2 cups strawberries, sliced
2 cups raspberries
1 cup sugar
1 1/2 tablespoons cornstarch
3/4 cup oatmeal
1/3 cup brown sugar
1/4 cup butter
1/2 cup flour

• preparation

Preheat oven to 350 degrees.
Cook the cranberries for 2-3 minutes with half the sugar.
Cook the strawberries with the other half cup of sugar. Add 1 tablespoon of cornstarch and the raspberries.
Take out a half cup of the juice from the berry mixture and mix with remaining 1/2 tablespoon of cornstarch.
Stir into the fruit mixture. Place into oval baking dish.
Combine filling ingredients until crumbly.
Sprinkle over berries. Bake until golden brown for 20 to 25 minutes.

Serves: 6

• Ingredients

1 1/2 cups fresh or frozen cranberries
1/4 cup brown sugar, chopped
1 teaspoon cornstarch
1/2 cup chopped walnuts
1 egg
1/2 cup white sugar
1/2 cup all-purpose flour
1/3 cup melted butter
Vanilla ice cream

• preparation

1. Preheat oven to 325 degrees F (165 degrees C.)
2. Butter a 9 inch cake pan. Combine the cranberries, brown sugar, walnuts and cornstarch in a bowl. Layer the cranberies mixture on the bottom of cake pan.
3. In a large bowl, beat egg. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter. Blend well and pour over cranberries.
4. Bake in the preheated oven for 45 minutes, or until golden brown. Allow the cake to cool at room temperature for 10 minutes then invert on a serving platter.
5. Serve warm with vanilla ice cream.

Serves: 8

• Ingredients

2 cups cranberries, chopped (I use a bag of Ocean Spray fresh cranberries)
½ cup walnuts, toasted and chopped
1 ¼ cups sugar, divided
2 large eggs
¾ cup (1 ½ sticks) unsalted butter, melted and cooled
1 cup flour
¼ tsp salt
¼ tsp almond extract

• preparation

Preheat the oven to 350º. Butter the bottom and up the sides of a 10” pie plate.
Spread the chopped cranberries and walnuts over the bottom of the pie plate. Sprinkle the mixture with ¼ cup of sugar.
Whisk the flour, salt, and remaining 1 cup of sugar in a large bowl. Beat in melted butter. Add eggs, one at a time, and mix until smooth. Stir in the almond extract. Do not overmix.
Pour batter on top of the cranberry/walnut mixture and bake for 40 minutes, or until the top is puffed and just beginning to turn a golden. Cool completely on a wire rack.

Serves: 12

• Ingredients

For crust:
1 1/3 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
4 ounces cold butter
1 large egg yolk
1 1/2 tablespoons ice cold water

For filling:
3 large eggs
2/3 cup brown sugar
2/3 cup light corn syrup
2 ounces melted butter
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cups cranberries, coarsely chopped
1 cup chopped walnuts

• preparation

Preheat oven at 425 degrees.
Make shell:
In a mixing bowl, blend together the flour, sugar, and salt, add cut up butter, and mix to form a coarse meal. Add egg yolk and water, and mix to form the dough into a ball. Chill the dough for 30 minutes.
Roll dough out thinly to fit into a 10-inch round tart pan with a removable bottom.
Line the shell with foil, fill bottom of shell with rice or dry beans. Bake for 15 minutes. Remove foil and rice. Cool.
In a mixing bowl, beat together the eggs, sugar, syrup, butter, salt, and vanilla.
Stir in the cranberries and walnuts. Pour mixture in shell, and bake at 350 degrees for 40 to 45 minutes to form a golden crust on top.
Cool tart, remove rim of the pan, and slide tart onto a serving platter.

Serves: 8

Use Room Temperature Ingredients: Butter, cream cheese, and eggs blend better when at room temperature, creating a smooth batter.

Don’t Overmix: Overmixing can result in a dense loaf. Stir just until the ingredients are combined.

Toss cranberries them in a tablespoon of flour before folding them into the batter.

Test for Doneness: Ovens vary, so check the loaves with a toothpick at the 60-minute mark

• Ingredients

2 cups all-purpose flour: Provides structure for the loaf.
2 cups cranberries (fresh or frozen): Adds a pop of tartness and vibrant color.
1 1/2 cups sugar: Sweetens the batter and balances the cranberries.
1 cup (2 sticks) unsalted butter, room temperature: Adds richness and moisture.
1 (8 oz) package cream cheese, room temperature: Gives the loaf a creamy, tender texture.
4 large eggs, room temperature: Binds the ingredients together and adds richness.
1 1/2 teaspoons vanilla extract: Enhances the flavor with a subtle sweetness.
1 1/2 teaspoons baking soda: Helps the loaf rise.
1/2 teaspoon salt: Balances the sweetness and enhances the flavors.

• preparation

Preheat your oven to 350ºF (175ºC) and lightly grease two 9×5-inch loaf pans with butter or non-stick spray.

In a large mixing bowl or stand mixer, cream together the butter, cream cheese, and sugar until light and fluffy. This step ensures a smooth and tender batter.

Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until combined.

“Adding the eggs one at a time ensures the batter stays smooth and emulsified.”

In a separate bowl, whisk together the flour, baking soda, and salt until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the loaf dense.

Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.


Divide the batter evenly between the prepared loaf pans. Smooth the tops with a spatula.

Place the pans in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Remove the loaves from the oven and let them cool in the pans for at least 15 minutes. Transfer to a wire rack to cool completely before slicing.

Serves: 6

The combination of crispy crostini with rich, creamy Brie and sweet, tangy balsamic roasted cranberries make an elegant appetizer.

• Ingredients

1 baguette, sliced into 1/2-inch pieces
Olive oil, for brushing
1 cup fresh or frozen cranberries
2 tbsp balsamic vinegar
1 tbsp honey or maple syrup
8 oz Brie cheese, sliced
Fresh rosemary or thyme, for garnish
Salt & pepper to taste

• preparation

Prepare the Crostini:
Preheat your oven to 375°F (190°C). Brush each slice of baguette with olive oil and arrange them in a single layer on a baking sheet. Bake for 8-10 minutes or until the crostini are golden brown and crisp.
Make the Balsamic Roasted Cranberries:
In a mixing bowl, combine the cranberries, balsamic vinegar, honey (or maple syrup), and a pinch of salt and pepper. Stir to coat the cranberries evenly. Spread the cranberry mixture in a single layer on a lined baking sheet and roast in the preheated oven for 10-12 minutes, or until the cranberries are soft and slightly caramelized. You’ll notice the cranberries begin to burst open as they roast.
Assemble the Crostini:
Place a slice of Brie on each piece of crostini. Spoon a generous amount of balsamic-roasted cranberries over the Brie. Return the crostini to the oven for 3-5 minutes, just long enough for the Brie to soften and slightly melt.
Finish & Serve:
Once the Brie has melted, remove the crostini from the oven. Garnish with fresh rosemary or thyme for an aromatic touch. Serve immediately while the crostini is warm and crispy, and enjoy the beautiful blend of sweet, tangy, and creamy flavors.

Serves: 12

Cranberry bars are a festive and can be served year-round.
A variety of dried fruits, such as cherries, blueberries etc., can be substituted for the cranberries.

• Ingredients

Crust
1 1/2 cups uncooked quick cooking oats
1/2 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup butter, softened
1 teaspoon vanilla

Filling
1 cup sour cream
1/4 cup sugar
1 egg yolk
2 teaspoons freshly grated lemon zest
1 teaspoon vanilla
1 cup sweetened dried cranberries
Topping
1/3 cup coarsely chopped pecans

• preparation

Heat oven to 350°F. Spray 9-inch square baking pan with no-stick cooking spray; set aside.

Combine oats, 1/2 cup sugar, flour and salt in large bowl; stir until well mixed. Cut in butter and vanilla with pastry blender or fork until mixture resembles coarse crumbs. Place 1 cup crust mixture into small bowl; set aside.

Press remaining crust mixture into prepared pan. Bake 15-18 minutes or until edges are just beginning to brown.

Meanwhile, combine sour cream, 1/4 cup sugar, egg yolk, lemon zest and vanilla in small bowl; stir until well mixed. Stir in cranberries. Spread filling mixture over hot, partially baked crust.

Stir pecans into reserved crust mixture; sprinkle over cranberry mixture, lightly pressing down onto filling. Bake 35-40 minutes or until edges are golden brown. Cool 30 minutes; refrigerate 2 hours. Cut into bars.

Serves: 8

Makes 1 loaf

• Ingredients

1/4 cup fresh orange juice
1 teaspoon orange zest
3/4 cup soy milk or rice milk
3 tablespoons canola oil
1 1/2 cups whole wheat flour
1 cup pastry flour
1 teaspoon baking soda
1/4 cup sugar
1 cup fresh cranberries, roughly chopped
1/2 cup dried cranberries
1/4 cup lightly toasted, chopped walnuts (optional)

• preparation

Preheat oven to 350 degrees.
Lightly oil a baking sheet or line with parchment paper. Combine juice and zest of orange with the soy or rice milk to make 1 cup. Add oil and whisk together with a fork. Set aside.
Blend flours and baking soda together, stirring to make sure there are no small lumps of soda.
Mix in sugar, fresh and dried cranberries, and walnuts, if desired. Add liquid ingredients to dry ingredients, stirring until a stiff dough is formed.
Turn dough out onto a lightly floured board and knead a few turns. Shape into a round loaf and place on the prepared baking sheet. With a sharp knife cut an X across the top about ½-inch deep (to allow for dough expansion when baking).
Bake 40 to 45 minutes, or until a toothpick comes out clean and the top is browned. Remove to cooling rack. Cool 10 to 15 minutes before slicing.

Serves: 8

• Ingredients

3/4 cup coarsely chopped dried apricots
3/4 cup dried cranberries
1 cup whole wheat flour
3/4 cup all purpose flour
1/2 cup packed brown sugar
1/3 cup white sugar
1/4 cup quick-cooking rolled oats
2 teaspoons baking soda
1/2 teaspoon salt
1 cup toasted walnut pieces
3/4 cup toasted and coarsely chopped slivered almonds
1 1/4 cups fat-free plain yogurt
1/4 cup canola oil
2 eggs
1 teaspoon pure vanilla
1/2 teaspoon finely grated orange peel

• preparation

Combine apricots and cranberries. Pour enough boiling water over to cover fruit. Let stand for one minute. Drain well and spread on paper towel to dry.
Mix whole wheat flour, all purpose flour, brown sugar, white sugar, oats, baking soda and salt. Stir in walnuts and almonds. Whisk yogurt and oil, eggs, vanilla and orange peel. Stir in apricots and cranberries. Preheat oven to 350 degrees.
Grease and flour an 11 x 7 inch cake pan. Fold cranberry mixture into dry ingredients just until moistened. Spread mixture into pan. Bake for 30 to 35 minutes or until top is golden and toothpick comes out clean when inserted in center.
Cool on a rack; cut into squares using a serrated knife. Wrap tightly and store in a cool place for up to 2 to 3 days. Bars may be wrapped individually and frozen for up to one month.

Serves: 8

• Ingredients

2/3 cup unsalted butter, softened
1/2 cup sugar
1/3 cup molasses
1 large egg
1 1/2 cups all purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground clove
2/3 cup sour cream
1/2 cup whole berry cranberry sauce
confectioners' sugar

• preparation

Preheat oven to 350 degrees. Grease and flour a 10-inch round cake pan with removable sides.
In bowl of an electric mixer, beat butter and sugar until creamy. Add molasses, egg, until well blended. In a small bowl, combine flour, ground ginger, baking powder, baking soda, cinnamon, salt and ground clove. Add flour mixture to butter mixture, alternating with sour cream. Spread batter in pan.
Drop spoonfuls of cranberry sauce on batter. Bake cake 40 to 45 minutes or until center of cake is firm. Cool in pan for 10 minutes.
Remove from pan. Sift confectioners' sugar around edge of cake.

Serves: 8

Recipe courtesy Giada De Laurentiis

• Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish

• preparation

Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Serves: 4

Nutritionally, cranberries are rich in vitamin C and fiber.
Though commercial drinks usually contain too much sugar,
you can make your own cranberry juice by cooking and straining the berries and
sweetening it with a fruit sweetener or you can drink it unsweetened.


For Thanksgiving and holidays you may want to use use the cranberry juice to make a Margarita cocktail with lime juice, orange juice, and tequila

• Ingredients

1 pound bag fresh or frozen cranberries
1 quart water

• preparation

Wash and drain fresh or frozen red-ripe cranberries.
Combine cranberries and water in a large pan.
Bring to a boil. Reduce heat and cook until berries burst.

Strain juice through a fine strainer lined with cheese cloth.
Sugar can be added to juice to your taste.
Pour into jars. Allow to cool before refrigerating.

Serves: 14

• Ingredients

3/4 cup smooth natural almond butter
1/2 teaspoon salt
2/3 cups liquid honey
4 cups plain granola (see recipe)
1 1/2 cup unsalted roasted pepitas (punpkin seeds)
1 cup roasted mixed nuts, chopped
1/2 cup dried cranberries

• preparation

Preheat oven to 325°F. Mist 15- x 10-inch baking sheet with cooking spray; line with parchment paper, leaving overhang.
In medium pot, heat almond butter and salt over medium heat until almond butter is melted. Let cool slightly. Stir in honey until smooth.
In large bowl, combine granola, pepitas, nuts and cranberries; stir in almond butter mixture until coated.
Scrape into prepared pan; cover with parchment paper. Using rolling pin, press granola mixture firmly to compact evenly. Remove top sheet of parchment paper. Bake until edges are golden, 15 to 18 minutes. Let cool in pan until firm.
Lift out onto cutting board; cut into bars.

Layer the cooled bars between parchment paper in an airtight container. Store at room temperature for up to two weeks, or freeze for up to two months and thaw at room temperature for 20 minutes before serving.

Serves: 6

• Ingredients

1 cup butter, softened
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla
2 tablespoons grated lemon rind
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 cup cranberries, fresh or frozen, coarsely chopped

Glaze:
1/2 cup icing sugar, sifted
2 tablespoons lemon juice

• preparation

Preheat oven to 325 degrees.
Grease and flour a 10-inch bundt or tube pan.
Beat butter and sugar until light and fluffy.
Beat in eggs, one at a time. Beat in vanilla and lemon rind. Combine flour, baking powder and salt.
Gradually add dry ingredients into mixture alternately with milk just until blended. Stir in cranberries.
Spoon batter into pan. Bake for 55 to 60 minutes or until toothpick comes out clean. Combine the icing sugar and lemon juice until sugar dissolves.
Pierce cake all over with toothpick.
Spoon glaze evenly over top of cake.
Let cool on rack before removing from pan. Wrap and store at room temperature a day before serving.
If you prefer to make two loaves, divide batter between two 8 1/2x4 1/2 inch loaf pans.
Cake freezes well.

Serves: 6

This topping is excellent on hot biscuits or fresh bread. Refrigerated, it will keep for about one week.

• Ingredients

2 medium pears or apples, peeled, cored, and sliced
1 1/2 cups fresh cranberries
1/2 cup orange juice
1 teaspoon orange zest
1/2 cup water
3/4 to 1 cup organic or raw sugar
1 to 2 tablespoons Brandy (optional)

• preparation

In a medium saucepan combine pears or apples, cranberries, orange juice, zest, and water. Bring to a boil and simmer for about 5 minutes or until fruit is tender.
Purée in a blender until smooth. Return to pan and add sugar and brandy, if desired.
Cook on medium-low, stirring frequently, until very thick.
Once the "topping" begins to thicken, stir constantly so mixture doesn't burn. Cool before serving.

Serves: 8

• Ingredients

8 pears, peeled, cored and sliced
1 cup dried cranberries
1/3 cup sugar
2 tablespoons flour
2 teaspoons finely grated lemon rind
1 teaspoon cinnamon
1 teaspoon ginger
3/4 cup flour
3/4 cup quick cooking rolled oats
2/3 cup lightly packed brown sugar
1/2 cup melted butter

• preparation

Base:
Preheat oven to 350 degrees. Lightly butter a 9 x 13 inch baking pan. Stir pears with cranberries, sugar, flour, lemon rind, cinnamon and ginger. Place in prepared baking dish.
Topping:
Using a fork, stir flour with oats and brown sugar. Drizzle butter over flour mixture and toss until mixture is crumbly.
Sprinkle evenly over fruit.
Bake for 55 to 60 minutes or until topping is golden and pears are tender.
Serve warm with a scoop of vanilla ice cream.

Serves: 4

• Ingredients

3 tablespoons butter
2 8- to 10-ounce pork tenderloin
1 cup chopped onion
2 tablespoons chopped fresh rosemary
1 cup canned low-salt chicken broth
3/4 cup canned whole berry cranberry sauce
2 tablespoons balsamic vinegar

• preparation

Preheat oven to 450 °F.
Melt 1 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155 °F, about 10 minutes.
Meanwhile, melt remaining butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté over medium heat until onion is tender, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 3 minutes.
Transfer pork to a warm plate. Scrape any juices from large skillet into cranberry mixture.
Boil until sauce has reduced enough to coat spoon thickly. Season with salt and pepper. Slice pork and serve with sauce.

Serves: 8

• Ingredients

1 bag (12 ounces) frozen cranberries
1 jar (12 ounces) red-currant jelly

• preparation

In a medium saucepan, combine cranberries and jelly. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until cranberries have burst and liquid has reduced to a syrup, 20 to 30 minutes.
Transfer to a serving dish, and let cool.

Serves: 15

Can be made a day ahead and chilled. Bring stuffing to room temperature before proceeding.

• Ingredients

10 cups loaf corn bread
2 cups pecans
1 pound leeks, white and pale green parts
3 celery ribs
3/4 stick unsalted butter
1/2 pound sweet Italian sausage
2 cups fresh cranberries
1/4 cup sugar
1/2 cup flat parsley leaves
2 cups chicken broth
Salt and pepper to taste

• preparation

Preheat oven at 325 degrees. Cut corn bread into cubes. Place on a rimmed baking sheet. Dry for 15 minutes in oven.
Toast pecans for 10 to 12 minutes. In a bowl, combine corn bread and pecans. Cut leeks lengthwise. Slice crosswise into 1/2-inch pieces. Wash and drain. Chop celery.
In a 12-inch skillet, melt butter and add leeks and celery. Cook until tender. Remove sausages form casings and break into small pieces. Add to leek mixture, and cook over medium heat stirring occasionally until sausage is cooked through. In a medium saucepan, cook cranberries and sugar for about 5 minutes. Chop parsley.
In a large bowl, combine all ingredients. Season with salt and pepper to taste. Cool stuffing.

Serves: 12

• Ingredients

2 cups bread crumbs
1 large egg
2 tablespoons water
2 cups mashed potatoes
2 cups stuffing
2 cups chopped cooked turkey
4 to 6 tablespoons olive oil, as needed
To serve:
Cranberry sauce
Warm turkey gravy

• preparation

In a small sauté pan over moderate heat, toast the bread crumbs until golden and crunchy, 3 to 4 minutes. Transfer to a small bowl and let cool.

In a small bowl, beat together the egg and water.

In a large bowl, combine the mashed potatoes, stuffing, and turkey. Using your hands or a spoon, shape the mixture into 2-inch-long, oblong-shaped croquettes (you should have about 24 croquettes) and transfer to a large rimmed baking sheet.

Working with 1 croquette at a time, dredge them in the egg-water mixture, letting the excess drip off, then dredge them in the bread crumbs, and return them to the rimmed baking sheet.

In a large skillet, over moderately high heat, warm 2 tablespoons of the oil. Working in batches, pan-fry the croquettes, turning them occasionally, until crispy on all sides, 5 to 6 minutes total. Repeat with the remaining croquettes, wiping the pan clean and adding 2 tablespoons of the oil to the pan between batches. DO AHEAD: The croquettes can be prepared ahead and frozen, well wrapped in foil, for up to 3 months. To reheat: Bake the frozen croquettes on a large baking sheet in a 475°F oven until golden brown, about 10 minutes. Remove the croquettes from the oven for about 5 minutes to let the interiors thaw, then return them to the oven to finish baking for another 2 minutes.

Serve hot with cranberry sauce and/or warm gravy.

Serves: 6

• Ingredients

4 cups greek yogurt
1 bag (340 g) fresh or frozen cranberries
1/4 cup granulated sugar
1/2 cup (125 mL) water
1 tbsp (15 mL) cornstarch
1/2 cup (125 mL) port

• preparation

In small saucepan, bring cranberries, sugar and water to boil; reduce heat and simmer until saucy and berries pop but still retain shape, about 8 minutes.

Whisk cornstarch into port until dissolved; gently whisk into cranberry mixture and return to boil. Boil until thickened, about 1 minute. Let cool slightly; cover and refrigerate until cold, about 2 hours.
Make-ahead: Refrigerate in airtight container for up to 5 days.

Spoon about 2 to 3 tablespoons topping evenly over yogurt and serve.